The chemistry of food
| Main Author: | Veli?s?ek, Jan, 1946- |
|---|---|
| Format: | Open Shelf |
| Language: | English |
| Published: |
Chichester, West Sussex, UK ::
Wiley Blackwell,,
[2014].
|
| Subjects: |
Table of Contents:
- Amino acids, peptides and proteins
- Fats, oils and other lipids
- Saccharides
- Vitamins
- Minerals
- Water
- Flavour-active compounds
- Pigments and other colorants
- Antinutritional, toxic and other bioactive compounds
- Food additives
- Food contaminants.